Thai-Inspired Coconut Chicken With Spinach and Mushrooms

READY IN: 20mins
Recipe by little_wing

I love the coconut chicken soup I get at a local Thai restaurant and wanted to try to get something similar at home. Lemongrass is hard to find here, so I played around a bit and I'm pretty proud of how it came out. Quick, easy and tasty! Serve over rice.

Top Review by Marianne E.

This is a really, really good recipe. I've made it twice. First time I browned the chicken and mushrooms separately. The second time I sautéed/browned them together per the recipe. I much prefer the chicken browned on its own, giving it a nicer firm texture. Flavors are wonderful. I served it over cauliflower rice. My new favorite.

Ingredients Nutrition


  1. Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
  2. Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
  3. Heat mixture in skillet over med-high heat.
  4. Cook 1-2 minutes or until mixture thickens and turns a brighter red.
  5. Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
  6. Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
  7. Stir in spinach, basil and salt, cover and heat through.
  8. Serve over rice.

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